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Cheese from Italy, Toscana
Made in 5 steps over 9.9 months. The longest step, ripen, takes at least 9.9 months (ONAF).
| Main step | at least 9.9 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, pasteurised, whole (refrigerated, stored) |
| Starter: lattoinnesto |
Total time across the recorded steps: 9.9 months
What changes: Pasteurised whole sheep milk goes into the vat
S, pasteurised, whole (refrigerated, stored)
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Large, long-aged (10+ months) oiled pecorino; deep straw, flaky, slightly piquant paste.
Every number is labelled with how it is known. How this atlas is made
